Leon Challis-Davies is a chef who loves to cook with wild ingredients in the open air
I always look forward to April and the start of the roebuck season. Roe meat is much sweeter than fallow and red, and it has a finer texture that makes it ideal for burgers. That sweet caramelised venison smell and flavour was all I could think about at 5am as I drove to meet Stuart Eborall of Warwickshire Wild Game. I was drooling, knowing that the day’s breakfast was to be a mouthwatering, juicy breakfast burger — a McVenison, perhaps?
“My hands were clammy and the standing still seemed interminable”
The huge success of Warwickshire Wild Game’s Firecracker burger at this year’s Stalking Show inspired
